GMP AWARENESS

TRAINING
Simplified Module Notes
by,
S.Prabhu
Trainer & Consultant
UKM UNIPEQ
UNIVERSITI KEBANGSAAN MALAYSIA (UKM)

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Introduction

• Participants Introduction
• Trainer Introduction
• The brief agenda of the course
• Zoom features that can be used during the training
• Take away of the training

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 Pre Test

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Course objectives

At the end of the course, the participants should be

able to:
1. Describe the elements of GMP
2. Explain how GMP functions as a pre-requisite
program for food safety management systems
3. Apply GMPs to evaluate food production systems,
processes and practices to assess risks associated
with food products

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 What is GMP?
GMP contain elements that comprise
of the basic, universal steps and
procedures that control operating
conditions within establishments and
ensure favorable conditions for the
production of safe food.

GMP are not process-specific but

may be product-specific

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GMP Certification Scheme

• GMP Certification Scheme was launched on 19 December 2007 by
the Ministry of Health, Malaysia
• GMP Elements under this scheme include:
– Element 1 - Premise and Facilities
– Element 2 - Operation Control – Procedure and Practice
– Element 3 - Sanitation and Maintenance
– Element 4 - Personnel
– Element 5 - Transportation and Distribution
– Element 6 - Traceability
– Element 7 - Training
– Element 8 - Internal Audit

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 Benefits of GMP Certification

Could you list the benefits of GMP certification ?

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Certification body for GMP

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 1st ELEMENT:

PREMISE & FACILITIES

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Key points to note on Premise:

 Location of Factory
 Building design
 Zoning – Clean zones
 Drainage
 Movement of goods and people
 Employee facilities
 Waste Disposal & Effluent
 State of repair of building
 Air Quality and Ventilation
 Lighting
 Storage facilities

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 Location of Premise
Selection of location:

• Industrial land
• Away from industrial pollution
• Not in a flood zone area
• Clean environment that does not
tempt pest
• An area that allows effective solid
and liquid waste management

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Building Design

a. Exterior layout and landscaping

b. Interior layout and environment
c. Walls, floors, ceilings
d. Doors
e. Windows
f. Drains
g. Lighting

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A “U” shaped
layout plan

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Layout in food manufacturing factory that indicates

location and product flow

L - LABORATORY EA – EMPLOYEE ADMIN AREA

A - ADMIN FPS – FINISHED PRODUCTS STORE
P - PROCESSING
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RMS – RAW MATERIALS STORE

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Walls, Floors, and Ceilings
Walls, should be properly cleaned, kept clean and in
good repair.

cracks

cracks

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Suitable doors

Seamless Fibre-glass doors

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Types of Ceilings

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Windows
Not
Best Next best good

(no window)

Breakable glass, screened,

Unbreakable, poorly sealed, & openable
Sealed,
& Unopenable

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Lighting

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 Workers’ Lockers Facilities

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2nd ELEMENT:
OPERATION CONTROL

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 Control of Water Quality

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Time & Temperature Control

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 Control of Food Packaging

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Control of Documents and Records

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Incoming Material Requirements

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Final Product Verification

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 Control of Non-Conforming Products

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3rd ELEMENT:
SANITATION & MAINTENANCE

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 Cleaning
vs
Sanitation

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SSOP

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 PEST CONTROL

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WASTE MANAGEMENT

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CONTROL OF CHEMICALS

X
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PREVENTIVE MAINTENANCE

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 4th ELEMENT:
PERSONAL HYGIENE

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Restricting movement of workers and visitors

Packing and storage areas should be restricted to

authorized workers and accompanied visitors.

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 5th ELEMENT:
TRANSPORTATION & DISTRIBUTION

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6TH ELEMENT:
TRACEABILITY

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CUSTOMER COMPLAINTS
HANDLING

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Food
labeling
must fulfill
legal
requirements

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7th ELEMENT:
TRAINING

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by S.Prabhu

8th ELEMENT:
INTERNAL AUDIT

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QUESTIONS?

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Post Test

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 Thank You
prabhuthetrainer@gmail.com
prabhu@ukm.edu.my

© 2015 UNIPEQ
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by S.Prabhu

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